LIVE

Let’s face it, we can only be so many places at a time and while Mass Foodies’ goal isn’t to “break news” it is our goal to promote and support. So, with Facebook Live offering a platform that allows us to bring you along for the ride, we’ll be sharing those videos here—in addition to Mass Foodies on Facebook.

You’ve probably enjoyed the results of Joan Walker’s love and labor at Armsby Abbey, deadhorse hill, or the International’s Fireplace Room. Walker Farm’s reputation is steadfast among local foodies for producing the highest quality meat in the region. Unlike most farms that raise their cattle to be one and a half to two years old, Joanie raises her cows until they are at their full weight and at least three years old.

Sarah went live with Lynn Cheney for the first Lettuce Be Local drop off at deadhorse hill. Cheney has put a unique spin on the traditional CSA model in hopes of helping more farmers get their goods into the people of Worcester’s hands and kitchens.

Last night, deadhorse hill teamed up with Luce Farm to host Massachusetts’ inaugural hemp dinner. Luce Farm grows Cannabidiol (CBD) in the beautiful hills of Stockbridge, Vermont. For reference: CBD is a non-psychoactive compound in the cannabis plant with a variety of health benefits used to treat everything from anxiety to Lyme Disease. It is legal in all 50 states.

Greater Good’s taproom and kitchen is set to open in mid-March on Millbrook Street in Worcester. The brewery is the first of its kind to cater exclusively to the imperial style which ranges from 8%-14% abv.

With so many concepts in close proximity, it is important for Niche Hospitality Group to track guest information, including everything from their seating preferences to their favorite glassware. Wine Director Cassandra Carruth praises the Reserve system as a means for Niche’s continued sense of familiarity with its visitors as well as its handle on outstanding hospitality, factors which remain undeterred by the restaurant group’s constant expansion.

“Staff Meal” at deadhorse hill proved an opportunity for owners Jared Forman and Sean Woods to discuss the impact of technology on restaurant efficiency with their staff, citing the benefits of their Reserve system.